Directions

Rinse the chicken cutlets and pat dry with paper towels. Pound the chicken until it is roughly 1/2” thin. Season the chicken on both sides with 1 teaspoon of salt and black pepper, to taste.

Spread a 1/2 teaspoon of Dijon mustard over one side of each chicken breast.

Lay an equal amount of sliced ham in an even layer over each chicken breast. Lay an equal amount of sliced Swiss cheese in an even layer over the ham.

Working from whichever end of the chicken cutlet is wider, firmly roll each cutlet into a thick log. Secure with a toothpick and place seam side down onto the baking sheet.

Have ready two medium mixing bowls, and one large mixing bowl. Place the flour in one medium mixing bowl. In the next, crack the egg and beat with a fork until pale yellow. In the large mixing bowl, place the panko, Parmesan, garlic powder, thyme, and 3/4 teaspoon of salt. Mix with a fork to combine.

Carefully dredge a chicken roll-up on all sides in flour. Next, dip the chicken in the egg. Lastly, roll the chicken in the panko mixture until it is thoroughly and evenly coated. Return the chicken to the baking sheet seam-side down, and repeat with the remaining three roll-ups.

Once all the chicken is coated, spray liberally with cooking spray. Transfer the making sheet to the middle rack of the oven.

Bake the chicken for 12 minutes.

Trim the rough ends from the asparagus spears and place in a large mixing bowl. Drizzle with 1 Tablespoon olive olive oil and sprinkle with 1/2 teaspoon of salt and black pepper, to taste. Toss the asparagus to evenly coat with the oil.

Open the oven and arrange the asparagus onto the baking sheet. Spray the chicken once again with cooking spray.

Continue baking for 20-23 minutes longer, until the chicken is thoroughly cooked through, the panko is browned and crispy, and the asparagus is charred.

Remove the baking sheet from the oven. Plate the chicken cordon bleu with the asparagus, and serve immediately.